Role of Various Commercial Saccharomyces cerevisiae in Secondary Fermentation of Pineapple Glutinous Rice Wine: Insights into Volatile Profiling by GC-IMS and Sensory Attributes

Combined with the results of the correlation analysis in Table 2 , the amount of yeast added had a significant effect on the three factors of total sugar, vitamin C, and flavonoids in the wine samples, with highly significant negative correlations with total sugar ( p < 0.01), significant positive correlations with vitamin C ( p < 0.05), and highly significant positive correlations with flavonoids ( p < 0.01). 3.7.

also in 82,756 other papers

For Ra samples, the total sugar content showed a decreasing trend, with the highest value of 33.12 ± 0.03 g/L ( p < 0.05) in 0.1 g/L Ra samples and the lowest value of 12.29 ± 0.03 g/L ( p < 0.05) in 0.2 g/L De samples, which was 2.7-fold lower than that of 0.1 g/L Ra samples.

also in 29,876 other papers

The data exhibited a decreasing trend followed by an increasing trend with the addition of yeast.

also in 38,133 other papers